Ingredients
1lbgnocchi,dry
1lbchicken sausage
1tbspolive oil
1lbBrussels sprouts,trimmed and halved
Parmesan cheese,grated, for topping
2cupskale leaves,packed, chopped, stems removed
1cupbasil leaves,packed
½cupwalnuts,chopped, toasted
½cupParmesan cheese,grated
1tspsea salt
4garlic cloves
½cupolive oil
Preparation
Prepare Kale Basil Pesto according to instructions below.
Cook the gnocchi in a large stockpot of salted boiling water according to package instructions. Drain and set aside.
While the gnocchi is cooking, cook the chicken sausage in a saute pan according to package instructions. Once it has finished cooking, transfer the sausage to a separate plate and slice it on the diagonal into bite-sized pieces.
In the same saute pan, heat olive oil over medium-high heat. Add Brussels sprouts and saute for 5 to 6 minutes, stirring and flipping occasionally, until it is cooked through and begins to brown. Remove from heat.
Combine gnocchi, Brussels sprouts and Kale Basil Pesto in the stock pot, and toss until combined. Serve warm, garnished with extra Parmesan cheese if desired.
Add kale, basil, walnuts, Parmesan, salt and garlic to a food processor, and pulse until combined. Drizzle in the olive oil, while still pulsing the food processor, until the pesto is smooth. Serve.
